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吴

吴学凤 (Xuefeng Wu)

hefei university of technology

H指数:22

被引数:1,297

个人简介

现任合肥工业大学食品与生物工程学院副教授、硕士生导师。2018年赴美国俄亥俄州立大学化学与生物分子工程系访问学者。2009年获合肥工业大学食品发酵方向博士学位，2006年获安徽理工大学材料系硕士学位。主要围绕发酵食品的应用及产业化开展产学研合作。主讲《发酵食品工艺学》《舌尖上的食品添加剂》《中华酿造食品》《食品机械与设备》《试验设计与数据处理》《生物统计学》等课程。

教育背景

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工作经历

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荣誉奖项

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α-Amylase: Its Structure, Molecular Modification, and Application in the Food Field

α-淀粉酶：其结构、分子修饰及在食品领域的应用

IF5.1

2026-04-300

OA

Screening of Characteristic Metabolites in Bee Pollen from Different Floral Sources Based on High-Resolution Mass Spectrometry

基于高分辨率质谱对不同花源蜂花粉特征代谢物的筛选

Foods 2025, Vol. 14, Page 4305

IF5.1

2025-12-140

OAAI

Molecular insights into the aging-driven aroma evolution of Jian flavor Baijiu

基于分子层面的剑香型白酒老龄化驱动的香气演变机制

Journal of Food Composition and Analysis

IF4.6

2025-10-040

PRE

Improving the flavor, bioactivity, and metabolic characteristics of corn silk by probiotic co-fermentation

通过益生菌共发酵改善玉米须的风味、生物活性及代谢特性

FOOD BIOSCIENCE

IF5.9

2025-06-010

PRE

Microbial Community Succession and Flavor Compound Formation in Sesame-Flavored Baijiu from Zaopei

微生物群落演替及芝麻香型白酒中风味化合物的形成

FERMENTATION-BASEL

IF3.3

2025-05-030

OA

Semirational Design and Immobilization Synergistically Enhance Barnase Activity and Stability

半理性设计与固定化协同增强Barnase活性和稳定性

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2025-04-140

PRE

Biofermentation of Wheat Bran by Monascus anka and Production of High Value-Added Dietary Fiber

FERMENTATION-BASEL

IF3.3

2025-03-200

OA

Effects of Polyphenols and Ascorbic Acid in Honey From Diverse Floral Origins on Liver Alcohol Metabolism

蜂蜜中来自不同花源的聚酚类物质和抗坏血酸对肝脏酒精代谢的影响

MOLECULAR NUTRITION & FOOD RESEARCH

IF4.2

2025-02-230

PRE

Microbial community succession patterns and metabolite profiles in cigar tobacco during different mildew stages

INDUSTRIAL CROPS AND PRODUCTS

IF6.2

2024-12-010

PRE

Enhanced stability, quality and flavor of bread through sourdough fermentation with nisin-secreting Lactococcus lactis NZ9700

分泌乳酸链球菌素的乳酸乳球菌NZ9700通过酸面团发酵提高面包的稳定性，质量和风味

FOOD BIOSCIENCE

IF5.9

2024-12-010

PRE

Mildew invasion: Deciphering its influence on primary metabolites and microbial dynamics in fermented cigar tobacco ecosystems

PROCESS BIOCHEMISTRY

IF4

2024-11-012

PRE

From flavor to function: A review of fermented fruit drinks, their microbial profiles and health benefits

FOOD RESEARCH INTERNATIONAL

IF8

2024-11-012

PRE

Advances in the understanding of the production, modification and applications of xylanases in the food industry

食品工业中木聚糖酶的生产，修饰和应用的认识进展

ENZYME AND MICROBIAL TECHNOLOGY

IF3.7

2024-09-013

PRE

Research on pear residue dietary fiber and Monascus pigments extracted through liquid fermentation

JOURNAL OF FOOD SCIENCE

IF3.4

2024-05-223

PRE

Analysis of metabolic differences between Jiaosu fermented from dendrobium flowers and stems based on untargeted metabolomics

IF3.6

2024-03-011

OAAI

Systematic exploration of the interactions between anionic polyacrylamide and manganese peroxidase based on docking and molecular dynamics simulations

CATALYSIS COMMUNICATIONS

IF4.3

2023-10-013

OAAI

Binding of Anionic Polyacrylamide with Amidase and Laccase under 298, 303, and 308 K: Docking and Molecular Dynamics Simulation Studies Combined with Experiments

IF4.3

2023-03-093

OAAI

Secreting recombinant barnase by Lactococcus lactis and its application in reducing RNA from forages

乳酸乳球菌分泌重组barnase及其在降低牧草RNA中的应用

ENZYME AND MICROBIAL TECHNOLOGY

IF3.7

2023-03-012

PRE

Changes of Physicochemical Properties in Black Garlic during Fermentation

FERMENTATION-BASEL

IF3.3

2022-11-204

OA

Secretion of Bacillus amyloliquefaciens Transglutaminase from Lactococcus lactis and Its Enhancement of Food Gel Properties

IF5.3

2022-10-203

OAAI